Instructions Season the veal with salt and pepper to taste.Place the flour and eggs in separate shallow dishes. In a third dish, combine the bread crumbs and parsley.Dredge the veal in the flour, shaking off any excess. Dip each piece in the eggs and then transfer to the breadcrumbs to coat.Heat a sauté pan over medium heat and add the grapeseed oil.Gently place the breaded cutlets in the hot oil, and cook until golden brown and crisp on the first side. Flip and repeat.Continue to cook until the veal is just cooked through.Serve hot with lemon wedges, parsley, or your favored side dish, braised red cabbage, or a side of sautéed mushrooms.